Sage and Pine nut salami recipe
A delightfully spiced Salami, a hint of chilli and sage, alongside the buttery taste and crunchy texture of pine nuts.
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Kitchen scale
- Dehydrator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
- Hygrometer
Ingredients
- 400 g fatty Pork shoulder, diced
- 150 g pork fat diced and frozen
- 15 g Salt
- 3 g fresh sage, chopped
- 30 g pine nuts
- 1 g chilli, chopped
- 2 g black pepper, ground
- 1 g Bactoferm TPX
- 10 ml Distilled water
- 2 meters hog middles
- 1.3 g Cure No 2
- 3 g Dextrose
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